Chris Collier

I was the primary grill cook at the University of Alaska Southeast in Juneau, AK. My primary duties included preparing breakfast and lunch for both the set-meal line and the make-to-order line, monitoring walk-in/reach-in cooler/freezer temperatures, ensuring all kitchen procedures are being done according to proper health standards, inventory checks and organization of storage areas. My secondary duties included cooking, setting up, tearing down and cleaning for catering events ran by my kitchen. I have my Alaska TAPS certification, so I am licensed to sell and handle alcoholic beverages during professional functions.

I was in charge of the entire store and all operations at night. My job was to manage several employees and ensure that they, as well as I, provided each customer with the absolute best experience. I completed end of day paperwork and prepared bank deposits each night. I re-stocked all merchandise throughout the store and prepared food for our hot deli and coffee area when it was necessary. My biggest tasks were to provide fast and friendly service behind the register when it was needed and to make sure that all other employees had tasks which they were completing.

I was the primary key holder from the stores grand opening until I left for the Air Force. I took inventory counts and input data into the computer system during shipment arrivals/damages/quarterly assessments. I explained various products to customers and tried to up sell. I arranged the store, set up displays and put up proper signage for each new planogram. I managed other employees and ensured they were completing their assigned tasks while helping customers in a fast and friendly manner. I kept a vigilant watch over the store and it's customers to minimize loss due to damage and theft. I completed end of day paperwork each night, prepared the deposits and deposited them at the bank after work each shift.